Ultimate Guide to Classic Sponge Cake: Secrets for Perfect Layers Every Time

Here’s not just a classic sponge cake recipe, but a complete guide with secrets and life hacks on how to make the perfect sponge cake for a layer cake. After 1-2 sponge cakes, it will become one of the easiest pastries for you.

Ingredients for Classic Sponge Cake

The classic sponge cake consists of just three main ingredients:

• Eggs
• Sugar
• Flour
• Optional: Vanilla extract, lemon zest, almond extract, or other flavorings

You might also need baking powder, but we’ll discuss that later.

So, the proportion is easy to remember: for each egg, you need 30 grams of sugar and 30 grams of flour.

1 egg + 30 g of sugar + 30 g of flour

The number of eggs for the batter depends on their size, the diameter of your pan, and the desired height of the sponge cake. For example, for an 18 cm (7 inch) pan, I use 3 eggs, and the finished sponge cake turns out about 7-8 cm high, which easily slices into 3–4 layers.

Note: If you’re looking for an eggless sponge cake recipe, check my blog for great alternatives: Eggless Sponge Cake with Buttermilk or Eggless Chocolate Sponge Cake.

Step-by-Step Method for the Classic Sponge Cake:

Prepare Ingredients:

Make sure your eggs are at room temperature — this is key to a fluffy sponge cake.

Whip Eggs and Sugar:

Beat the eggs and sugar together for at least 10 minutes with a hand mixer, or 5 minutes with a stand mixer, until the mixture is pale and thick.

Add Flavoring:

If making a flavored sponge cake, add vanilla extract (or other flavors like citrus zest) to the egg mixture.

Fold in Flour:

Sift the flour and add it in three stages, gradually fold it into the whipped eggs, being careful not to deflate the mixture. Use a silicone spatula and gently fold in from the sides and bottom. Mix just until the flour is incorporated — stop as soon as it’s evenly distributed.

Important! Don’t stir in the flour with a mixer or whisk, or the batter will deflate, and the sponge cake won’t rise well.

Add Baking Powder (Optional):

If the eggs are whipped correctly, baking powder isn’t needed. If you’re not confident in the fluffiness of your eggs, sift ½ teaspoon baking powder per 100g of flour.

Pour and Bake:

Pour the batter into a baking pan lined with parchment paper (don’t grease the sides of the pan).

Bake at 170°C (340°F) for 30–60 minutes, depending on your oven and pan size.

Important: Don’t open the oven during the first 30 minutes!

Baking Time & Temperature Tips

• Ensure even baking by using the middle rack of the oven, and adjust time and temperature based on your oven’s performance.
• For uneven rising or cracks on top, adjust the baking temperature slightly lower (by 10-20°C) and bake a little longer.

At too high a temperature, the sponge cake will rise unevenly, forming a dome or crack on top.

At too low a temperature, the sponge cake will be too dry or underbaked, causing it to collapse once removed from the oven.

By the way, the sponge cake almost always collapses if it’s underbaked in the center. Increase the baking time, and if the cake becomes too browned in that time, reduce the temperature by 10-20 degrees.

How to Check for Doneness

• Insert a toothpick or wooden skewer into the center of the cake. If it comes out clean, your sponge cake is done.

Remove the finished cake from the oven, and let it cool in the pan. Run a knife between the sponge cake and the sides of the pan, remove it, wrap it in plastic wrap, and place it in the fridge for a few hours, or better yet, overnight. Take it out of the fridge a few hours before assembling the cake.

I always recommend letting the sponge cake rest in that way. After a few hours, the moisture inside will distribute evenly, improving its quality and making it easier to cut into smooth layers. The sponge cake will crumble much less.

Storing the Classic Sponge Cake

The finished sponge cake can be stored wrapped in plastic in the refrigerator for up to 7 days or in the freezer for 1-2 months.

With these tips and this simple recipe, the classic sponge cake will become one of your easiest and most reliable desserts. Whether for a casual family treat or a base for an elegant layered cake, mastering this recipe is essential for every baker.

If you’re looking for a perfect frosting, check my blog for a great recipe: How to Make the Perfect Cream Cheese Frosting: Recipes, Tips, and Cream Cheese Substitutes.

I also recommend taking note of the Chiffon Sponge Cake recipe and the Moist Chocolate Sponge Cake recipe. These recipes are very popular and have lots of positive feedback.

If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!